Curried Asparagus Soup

2 lbs. asparagus
1 medium onion, chopped
1 clove garlic, chopped
1 tbsp. canola or other vegetable oil
2 russet potatoes, peeled and cubed
2 tbsp. curry powder
2 tbsp. brown sugar
2 tbsp. peanut butter
1 can coconut milk
2 cups vegetable broth
1 cup cream (optional)
salt and pepper to taste

1.  Snap asparagus at tender point.  Saute asparagus, onion and garlic in canola oil in a large soup pot, about 5-8 minutes.  Add potatoes.
2.  Stir in curry, brown sugar, and peanut butter, and cook until fragrant.  Add coconut milk and broth, and cook until potatoes are tender, about 15 minutes.
3.  Puree in batches in blender.  Return to pot, add cream if you desire, and heat just until hot, but do not boil.  Season to taste, adding more curry as needed.

This recipe was found in the Morning Glory Farm and the family that feeds an island book.